Homemade Asian Rice Noodles
Master the art of making *Homemade Asian Rice Noodles* from scratch with this easy and foolproof recipe! Using simple pantry staples like rice flour and tapioca starch, this recipe creates beautifully tender, gluten-free noodle sheets perfect for a variety of Asian dishes. The batter comes together in minutes and is steamed layer by layer to achieve the signature translucent texture of fresh rice noodles. Easily customize the noodle width—thin strips for Pad Thai or wide ribbons for stir-fries like Chow Fun. With just 20 minutes of prep time, this recipe is your gateway to creating restaurant-quality noodles at home. Serve them fresh or store for later use in soups, stir-fries, or noodle bowls for a truly authentic culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice flour
- 50 grams Tapioca starch
- 1 teaspoon Salt
- 375 milliliters Water
- 1 teaspoon Cooking oil (vegetable or sesame oil)
Instructions
In a large mixing bowl, combine 200 grams of rice flour, 50 grams of tapioca starch, and 1 teaspoon of salt.
Gradually add 375 milliliters of water to the dry ingredients, whisking constantly to create a smooth, lump-free batter. The consistency should be slightly runnier than pancake batter.
Let the batter rest for 10 minutes to allow the flours to fully hydrate.
Prepare a steamer setup with a flat, heatproof plate or tray that fits inside the steamer. Brush the plate lightly with cooking oil to prevent sticking.
Once the water in the steamer is boiling, pour a thin layer of batter (about 1/4 cup or enough to cover the surface evenly) onto the oiled plate. Tilt the plate to spread the batter if necessary.
Steam the batter for 3–4 minutes, or until the noodle sheet becomes translucent and fully set.
Carefully remove the plate from the steamer and let it cool for 1–2 minutes. Use a spatula or knife to lift the edges and peel the noodle sheet off the plate.
Brush the noodle sheet lightly with oil to prevent sticking, then transfer it to a cutting board. Repeat the steaming process with the remaining batter, re-oiling the plate each time.
Once all the sheets are made, stack them on top of each other and cut them into your desired noodle width, such as thin strips for Pad Thai or wider strips for stir-fries like Chow Fun.
The noodles are now ready to use in your favorite dish! Cook immediately or store refrigerated in an airtight container for up to 2 days.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
